Spiced Banana Pancakes

These sweet and sumptuously spiced pancakes aren't afraid to take center stage at your next big breakfast—they're the kind worth savoring over a second cup of coffee or tea.

Serves 4

What You Need:

1-1/2 cups all-purpose flour

2 tablespoons sugar or natural sweetener

2 teaspoons baking powder

1/2 teaspoon salt

1/8 teaspoon ground cinnamon

1/8 teaspoon ground allspice

1-l/4 cups soymilk or other dairy-free milk

3 ripe bananas, peeled and sliced

Pure maple syrup or blueberry syrup

Fresh strawberries, blueberries, raspberries, for garnish

What You Do:

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and allspice and set aside. In a food processor or blender combine the soymilk and half of the banana slices and process until smooth. Pour the wet ingredients into the dry ingredients, mixing with a few swift strokes until just combined. Fold in the remaining banana slices.

Preheat the oven to 200 degrees. Heat a lightly oiled griddle or non-stick skillet over medium heat. Ladle about 3 tablespoons of the batter onto the hot griddle. Cook on one side until small bubbles appear on top, 1 to 2 minutes. Flip the pancakes with a metal spatula and cook until the other side is lightly browned, about 1 minute more. Keep the cooked pancakes warm in the oven while you prepare the remaining pancakes. Top with maple or blueberry syrup and fresh fruit as desired.